Gluten Free Meyer Lemon Almond Cookies

Meyer Lemon Almond Cookies
Gluten Free Meyer Lemon Almond Cookies

While I was shopping for Christmas gifts at William Sonoma, I discovered a bag of gluten free flour. It said that you can use it as a flour substitute – cup for cup. Hence the name: Cup4Cup (C4C) gluten free flour. It was not cheap, but I had to buy it and try it for myself. I also went on their site to look for recipes and saw that they were having a Holiday Cookie contest. Since I was going to bake some cookies for Christmas anyway, I thought ‘why not?’.  And so that’s how I came to enter the contest and actually became one of the two runners up!

In case any of you are interested, here’s the recipe that I submitted. It has been tested and approved by chef Lena Kwak (co-founder of French Laundry’s Cup4Cup )!

Makes about 36 cookies

Cookies:
1 1/2 cup C4C gluten free flour
1/2 cup almond meal (finely ground almonds w/ skin)
1 1/2 sticks unsalted butter, room temperature
1 cup + 3 T sugar (3 T sugar for dipping)
1/4 tsp kosher salt
3 T freshly grated meyer lemon zest
1/2 tsp vanilla extract
1 egg

Icing:
1 1/4 cups powdered sugar
2 T fresh meyer lemon juice

If you can’t buy any almond meal(I used Trader Joe’s), just make your own – finely chop almonds in your food processor.

Mix together the butter and 1 cup of the sugar until creamy. Beat in the egg and vanilla extract. Gradually mix in the lemon zest and the almond meal. Then slowly add in the C4C flour, a little at a time, beat the dough until it is combined well, and chill it, covered for 2 hours.

Put the 3 T of sugar in a small plate. Take the chilled dough and form the dough into walnut-size balls and arrange them 2 inches apart on baking sheets lined with parchment paper. Moisten the bottom of a glass with water and dip it in the plate with sugar to coat the bottom with sugar. Flatten the cookie balls to about 2 in in diameter with the bottom of this glass. Repeat before each cookie.

Bake the cookies in the middle rack of a preheated 350°F. oven for 12 – 13 minutes, or until they are golden around the edges, transfer them to racks, and let them cool.

Lemon Almond Cookies right out of the oven
GF Lemon Almond Cookies right out of the oven

Make the icing by whisking the sugar and the lemon juice in a small bowl. Drizzle or spread the icing over the cookies. Decorate with luster pearls or other colored sugars.

GF Lemon Cookies sprinkled with peppermint sugar
GF Lemon Cookies sprinkled with peppermint sugar
Iced and Decorated GF Lemon Almond Cookies
Iced and Decorated GF Lemon Almond Cookies

* If using regular lemon, you may want to reduce the amount of zest to 2 T.
* Using the almond meal give this cookie more texture and body.

Thank you C4C for making this gluten free flour available! I can’t wait to make more stuff with this.

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One thought on “Gluten Free Meyer Lemon Almond Cookies

  1. These cookies ROCK! I found your blog after seeing the cup4cup contest and wanting to make these. They are even better than I imagined! Don’t forget to add the salt, though, as it was left out of the recipe directions.

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